What Is Churchkhela? Georgia's Candle-Shaped Sweet, Made with Walnuts

What is churchkhela? Churchkhela is a traditional sweet made by threading walnuts onto a string and dipping it repeatedly into thickened, concentrated grape juice, then hanging it to dry. The result looks like a candle — hence the nickname — and eats like a natural energy bar: chewy, fruity, and nutty, with no preservatives and a long shelf life.

The short answer: walnuts on a string, dipped in thickened grape juice

The method is ancient and almost unchanged. Shelled walnuts are threaded onto a cotton string. Grape juice is boiled down with a little flour until it thickens into a dark, glossy pudding-like mixture called tatara. The walnut string is dipped, hung to dry, dipped again — sometimes a dozen times — until it builds up a smooth, chewy coating. Then it hangs for days until firm.

What emerges is one of the oldest preserved foods in the region: a sweet that keeps for months at room temperature with nothing artificial in it. The grape juice concentrate preserves itself through sugar density, the same principle behind jam — and, incidentally, behind baklava's syrup.

Where it comes from (Georgia and eastern Turkey; ancient energy food)

Churchkhela is most associated with Georgia, where it's a national symbol, but it's made across eastern Turkey and the Caucasus under various names. Legend holds that Georgian warriors carried it as field rations — calorie-dense, durable, and nutritious, the original energy bar, centuries before the category existed.

Since 1871 Walnut Churchkhela is made in Turkey in the same traditional manner: walnuts, concentrated grape juice, time. It comes in 500 g packs (1–4 pack family), sold by weight with no piece count — the strings vary naturally, as handmade things do.

What it tastes like (chewy, fruity, nutty — like a natural energy bar)

Bite through the matte, slightly dusty exterior and you get chew — substantial, satisfying chew — then the walnut crunch at the center. The flavor is deep grape: dark, fruity, almost wine-like, with the tannic edge of walnut balancing the sweetness. It's less sweet than baklava and more savory-adjacent than Turkish delight, occupying its own corner of the Turkish sweet world.

Texture is the main event. If you like fruit leathers, dried figs, or dense granola bars, churchkhela will make immediate sense. If you've never had anything like it, expect to be surprised — in the good way.

How to eat it (room temp snack; great with coffee)

Churchkhela needs no preparation: unwrap and eat at room temperature. Cut a string into bite-sized rounds for sharing, or eat it as-is, like the warriors did. It's a superb hiking or desk snack — filling, portable, and mess-free.

The classic pairing is coffee. The deep fruit-and-walnut flavors stand up to strong Turkish coffee the way dark chocolate does, and the chew gives the coffee something to work against. It also works on a cheese board, next to aged cheeses and dried fruit, where its sweetness plays the same role as quince paste.

Storage couldn't be simpler: keep it in a cool, dry place at room temperature. It's naturally shelf-stable for months — no preservatives needed, none used. Since 1871 Walnut Churchkhela ships free: EU orders from Deventer, Netherlands; US orders from Turkey and New Jersey.

Where to buy real churchkhela outside the region

Outside Georgia and eastern Turkey, real churchkhela is genuinely hard to find — most "energy snacks" in Western stores are industrial approximations with glucose syrup and flavorings. The real thing has three ingredients (walnuts, grape juice, a little flour) and a handmade irregularity no factory reproduces. Since 1871 makes it the traditional way in Turkey and ships it worldwide, in 500 g packs, with free shipping included in the price.

Frequently asked questions

What is churchkhela made of?

Walnuts threaded on a string, dipped repeatedly in thickened concentrated grape juice (tatara), then dried. Three ingredients, no preservatives.

How long does churchkhela last?

Months at room temperature in a cool, dry place. The concentrated grape juice preserves it naturally.

Is churchkhela healthy?

It's a whole-food sweet — walnuts and grape juice, nothing artificial — and calorie-dense, which is why it worked as warrior rations. It's still a sweet; enjoy it as one.

How do you eat churchkhela?

At room temperature, as-is or cut into rounds. It pairs beautifully with strong coffee and works well on cheese boards.